Cold Processing vs Heat: Why Cryogenic Lakadong Turmeric Retains More Nutrients

What if the secret behind more vibrant golden turmeric is not more heat, but less? Cold, controlled processing, especially cryogenic techniques, may sound high-tech, but they preserve Lakadong turmeric’s nutrients far better than harsh heat or rough handling.

Studies illustrate that common drying and processing methods (sun drying, oven drying at high temperatures) often degrade curcuminoids and reduce antioxidant capacity. One paper, Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa, showed that solar drying degraded curcuminoids by about 36.5%, while methods like convection oven or fluidised bed drying (which are milder) kept much more intact.

Freeze-drying, by contrast, retains far more phenolic compounds and flavonoids, thanks to minimal heat exposure. In Changes in curcuminoids and chemical components again, the freeze-dried variant kept higher levels of bioactives.

Then there’s the packaging and grinding angle: cryogenic grinding (using very low temperatures, e.g. liquid nitrogen) keeps flavour and colour much better than ambient grinding, where friction/heat might damage volatile oils.

For Lakadong turmeric, which already starts with higher natural curcumin and oils, cold processing means you lose less, so you preserve more of what makes it special: the golden hue, the aroma, the anti-inflammatory power.

How to Recognise & Use Cold-Processed Lakadong

Look for labels that mention “freeze-dried”, “cold-pressed”, “cryo ground”, “low heat drying”, etc. If lab-tested, the curcumin percentage should remain high, and there might be data on antioxidant activity.

When using it, treat it gently: avoid cooking over extremely high heat or keeping it in direct sunlight. Add it near the end of cooking to preserve oils. Store in dark, airtight containers.

Cold/cryogenic processing costs more, so products often cost more. Not all producers have legitimate cryogenic facilities. Sometimes “low-heat” is used loosely. Always check source transparency.

Also, cold-processed products may feel “different” (more aroma, less blandness), which can be surprising if you’re used to the standard turmeric powders.

Cold processing (freeze drying, cryogenic grinding) is arguably the best friend of Lakadong turmeric’s potency. It’s not about gimmicks—it’s about preserving what’s already extraordinary. If you care about flavour, colour, and health benefits, go cold. And then enjoy turmeric that doesn’t just colour your kitchen—it elevates your well-being.